Wichita eagle. [volume] (Wichita, Kan.) 1886-1890, 1887-07-13
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WOMAN AND HOME.
SCIENCE AND. MYSTERY OF AN UNI
JUSTLY DESPISED OCCUPATION.

Women as Inventors-Domestic Life In
Japan-Danserous to Imitate-Educa-
ton and Companionship-Was the
Face-Kitchen Hints and Helps.
aAnybody can wash Dishes" veteran
hotel keeper said, "but to wash dishes thor
oughly and quickly and carefully requires
some qualities that are not always found in
domestics. No cautious housekeeper will In
trust her valuable china to the care OF any
but well tried, capable servant. The young
housekeeper generally finds this out after the
priettiest set she received as wedding
present is broken piece by piece.
"The general requirements of good dish
washer are care in handling the ware, care in
using hot and clean water, care in securing
the parts that need it, and care in drying
with clean towels. You see there is care re-
quired at every step Of the process. A care
less dish washer can do more damage at one
washing than can be paid for with months
wages.
Perfect drying of dishes after washing is
an important matter. A slovenly dishwasher,
using tepid water, and attempting to dry
dishes before they are thoroughly drained,
will not only require many more towels, but
viii fail to give that polish and finish that
make clearly washed dishes thing of beauty
and Joy forever. The veteran dishwasher
will US water SO hot that after the dishes
are rinsed and drained few moments, they
will require very little drying.
Gan ignorant dishwasher, if not watched,
will dump lot of dishes promiscuously into
a pan and run the risk of breaking half of
them. The proper way is, first to scrape off
all the food from the dishes; otherwise the
water will get dirty very soon and need to be
often changed. Then let each piece be care
fully washed by itself, beginning with the
glass and finer ware Rinse thoroughly with
clean water, and be sure and use dry towels
to finish with. The hotter the water used the
more perfect will be the work.
"Look out for knife handles. Many
beautiful set of ivory or rubber handles has
been spoiled by dirty dish water. Many an
unhappy housekeeper has wept at the ruined
set of knives that might have been saved by
spark of domestic intelligence.
Look out for particles of soap in the crew
ices, such as the corners of cups, the handles,
or around the rims, or in the tines of forks.
Eternal vigilance is the price of cleanliness.
is very brittle, and it cracks and chips easily.
How would a statue of Apollo look with a
chip off the end of his noses The same prin-
ciple applies to dishes. Take tumbler or
goblet for instance. A chip out of the rim
will make man miserable, to say nothing of
the tender mouth of a lady.
"Pie plates, pudding dishes, etc, in which
food has been baked, need careful soaking be-
fore they can be properly washed Sometimes
a little salt is necessary to be put in the water
in order to remove stains.
"For the washing of pots and kettles there
is a very handy article known as the wire
wash cloth. 1t is composed of wire rings in
terlaced. and is much used among the Ger
mans. 1t is very useful tool for securing,
but care must be exercised with tin vessels,
because the wire may soour off the tin and
leave the iron substratum exposed to rust
"A dish washing machine was exhibited at
the Centennial, and similar machines are in
use in some parts of the west, but / know Of
but one in use in New York city. That one is
in large restaurant in the Bowery, where
several barrels Of dishes are washed every
day. The general plan of the machine is a
succession of watts filled with hot water,
through which rough belt is kept constantly
running In the first trough are placed
several revolving brushes. The dishes are first
held up to the brushes until they are well
scrubbed. Then they are dropped, and the
belt carries them along from one trough to
another, until they come out at the end clean
and SO hot that they do not require wiping.
The water in each trough can be drawn off
independently of the others, and the water is
kept hot by steam, which also runs the
belts and the revolving brush. Two
hands keep the machiH going, and
dishes may be washed as fist as one hand
can hold them up to the revolving brush. The
dishes come out at the end of the belt about
as fast as one girl can take them off and pile
them up. If there is no one present to take
them off when finished they are dropped care
fully into trough below. When the attend
ants are careful they do their work well with
this machine. When they are careless the
work is badly done, but no worse than it
would be with careless hand work One of
the chief advantages is that the washing does
not take up so much room as would be re-
uuired to do it by hand. The chief advantage
of the machine, however, is that it does the
work much quicker than it could be done by
hand, and this is n big item in large
restaurant where thousand dishes are in use
at once. The use of the machine enables the
proprietor to get along with fewer dishes and
economies space. 1t is not practicable, how
ever, to use the machine for glassware or
delicate china. With strong stone crockery
it works we'll The Bowery machine has been
in use about two years-New York Sun